When the COVID-19 pandemic hit back in March, life for most Americans took a sharp detour from business as usual. Among other practices, the “new normal” brought with it the social distancing, mask-wearing, and sharp increase in at-home food preparation that continue to this day.
Amid the pandemic, many worried Americans also have been looking …
As a dairy community, when there is a trend in complaints or in-house defects noted, we need to investigate further into microbiology & spoilage prevention.
Many address inconsistencies in their products. When early spoilage occurs, the typical chain of events unfolds in this way: We e-mail our QA department; they pull hold samples, respond with …
The California Milk Advisory Board (CMAB), the marketing order representing California dairy producers, announced the development of the California Dairy Innovation Center (CDIC), a collaborative effort to further product-oriented innovation and enhance productivity for California dairy. The CDIC will feed dairy innovation efforts for the state with collaborations between California dairy producers, processors, and universities, …
The (FPSA) Food Processing Suppliers Association’s Young Professionals Group conducted its first round of mock interviews for university students considering a career in the food and beverage industry. Early reviews are extremely positive, with YPG members reporting how impressed they are with the qualifications of this next generation of food industry professionals joining the workforce. …
MADISON, Wis. — Sampling, whether at trade shows, supermarkets, farmer’s markets, or festivals, is a key component of marketing cheese. But with current safety restrictions and the cancellation of large events, these traditional opportunities for cheesemakers to put cheese into potential buyers’ mouths have all but dissolved.
“Unfortunately the COVID-19 crisis has really limited our …
WASHINGTON —Americans are turning to dairy products at a rate never seen before, according to the USDA Economic Research Service (ERS). New ERS data on annualized per capita consumption of dairy point to cheese, butter, and yogurt categories driving substantial growth in per capita consumption of dairy, which reached a record high in 2019.…
After the FPSA recently announce a dynamic new online training program for the Association’s members, they were struck by the response from some of these members who could not see the importance to their business in offering more training options for their employees. Their concern was not about the price which at $349/year/user was the …
The Dairy Business Innovation Alliance (DBIA), a partnership between the Center for Dairy Research (CDR) at the University of Wisconsin-Madison and Wisconsin Cheese Makers Association (WCMA), today announced the 13 companies and cooperatives which, via a competitive review process, have been selected to receive grants totaling $230,000.
“Competition for grant dollars was strong, with 77 …
Check out this Insider interview with Ruslan about keeping a 5,000-year-old cheese-making tradition alive in Armenia. Watch the video or read the transcript below.
Narrator: This is a type of goat cheese called motal. Using a 5,000-year-old method, motal takes about three months to make. It’s made throughout the Caucasus region, particularly in the …
WASHINGTON—As part of our commitment to honoring excellence across the dairy industry, the International Dairy Foods Association (IDFA) is seeking nominations for three top awards presented annually to leaders in the dairy industry. Nominations will close on Friday, Oct. 30. Winners will be announced and recognized at Dairy Forum 2021. Nominations are now open …